Crumble is simple. Butter, flour, sugar, and seasoning. This crumble is no different! And we’re keeping it GF and whole grain thanks to our friends at Bob’s Red Mill! I love their Gluten Free Oat Flour so much. It’s fabulous in a crumble because it adds a delightful nuttiness to the final product. Plus! It gives me an excuse to eat even more oats because, helloI’mobsessed.

Then add some brown sugar, vegan butter, and cinnamon! Mix into a crumble and stick in the fridge over night. Done and done.

You’ll add most of it to your ice cream mixture, and save a few for crumble sprinkles.

YES. Crumble sprinkles!!!

2. The Jam!!

Homemade blackberry jam! Kind of. It’s not a jam that you can jar and store forever. It’s a fresh jam that’s designed to be eaten soon.

And that is v simple because…ice cream.

You just need some blackberries, water, lemon juice, and maple syrup. Boil until watery, reduce just a tad, then store in the fridge over night. You’ll strain the jam the next day; the liquid goes directly in the ice cream mixture, and the solid, seedy jammy part gets a splash of bourbon and then swirled into the final ice cream. Fun, right?!

Can you believe it?! You just blend them all until super smooth, then pop it into your ice cream maker.

Oh yeah. This recipe uses an ice cream maker. I am very excited about it

I know that’s a bit of an inconvenience if you don’t have an ice cream maker, but I was excited to use mine! I got it years ago for my birthday, and I’ve only used it a handful of times since. I can’t even find the model I have online (that’s how old it is), but it’s very similar to this one (affiliate link). A simple on/off switch is all ya need!

And look at you! You did it! Homemade vegan ice cream in a flash. Way to go, you.

How you enjoy your ice cream is up to you. I kind of hate hard ice cream, so I think eating it at its “soft-serve stage” right out of the ice cream machine is pretty clutch.

That said, you very much enjoy it however you wish! Given a few hours in the freezer, your ice cream will be hard but scoopable. Given a few more hours, it’ll be rock-solid. Just leave it out for a few minutes before scooping.

Vegan Blackberry Bourbon Crumble Ice Cream

A tasty, simple homemade vegan ice cream with swirls of homemade blackberry jam and cinnamon crumbles! A few ingredients like coconut milk, cashews, blackberries, and oat flour make this a perfect sweet treat for summer.

Author:Alexa [fooduzzi.com]

Prep Time:20

Cook Time:10

Total Time:30 minutes

Yield:4-6 servings 1x

Category:ice cream

Cuisine:American

Scale

Ingredients

CRUMBLE:

1/2 cup + 2 Tbsp. Bob’s Red Mill Gluten Free Oat Flour

1/3 cup cold vegan butter

1/3 cup brown sugar

1 tsp. cinnamon

BLACKBERRY JAM:

8 oz. blackberries

3 Tbsp. water

1 Tbsp. maple syrup

Squeeze lemon juice

1 Tbsp. bourbon, reserved

ICE CREAM:

1 14-0z. can full-fat coconut milk

1 cup raw cashews, soaked in hot water for 10 minutes, then drained and patted dry

1/4 cup maple syrup

pinch salt

1 tsp. vanilla extract

2 Tbsp. bourbon

Instructions

The day before: Make your crumble. Combine all of the crumble ingredients in a medium bowl, and crumble with your hands. You want the crumbles to be on the smaller side, so just keep working it until the crumbles are small. Cover, and place in the fridge overnight.

Make your blackberry jam. Add your blackberries, water, maple syrup, and lemon juice to a pot over medium heat. Cook until the blackberries are broken down and the liquid has been reduced slightly. Remove from the heat and pour your jam into a glass jar. The jam will thicken as it cools. Place, covered, in the fridge after a few minutes.

Stick the insulated freezer bowl of your ice cream maker in the freezer. It’s best if this is in the freezer 24 hours before you make your ice cream.

Ice cream day! Remove your jam from the fridge and strain with a fine-mesh strainer. Take 5 Tbsp. of the liquid and place it in a high-powered blender. Place the jam in a small bowl and add the 1 Tbsp. reserved bourbon. Mix to combine and set aside.

Add your ice cream ingredients to your blender, and blend until completely smooth. Pour into your ice cream maker according to the instructions, and churn until it’s the consistency of soft-serve. Add your crumbles in the last few seconds of churning.

Pour into a freezer-safe container, and swirl in your bourbon-y jam. Eat as is or freeze for 3-4 hours until it firms up. It will get rock hard if you keep it in the fridge any longer, so just set it out on your counter for a few minutes before you dive in. Once it’s scoopable, I like scooping it into a bowl and the popping it into the fridge to get nice and creamy again. Yay homemade ice cream!

I did it! It’s wonderful! I’m hooked on homemade ice cream and this recipe is awesome! The only thing I changed is that I doubled the amount of bourbon because this girl from Kentucky knows that everything is better with a little more bourbon.